Stock, recipes and suppliers

Two things that work together. Dish counts answer "how many of this can I still sell", and they sell a dish out by themselves at zero. Ingredients answer "what is on my shelf and what does it cost", and they come off on their own when a dish with a recipe is sold. You can use one, both, or neither.

No, and you should not. A dish only needs a count if you want it to sell out on its own. Most dishes never need one, because the kitchen can always make more. Count the ones that are made in a batch and really run out, such as cakes, daily specials and anything the fridge holds a fixed number of.

Open Menu, then Inventory. An uncounted dish shows a dash where its count would be. Type how many you have into "Initial count" and press "Track stock". From then on the row reads "12 in stock" and every order takes one off.

At zero it flips itself to Sold out and customers can no longer add it. The row turns red on the Inventory page, and your dashboard shows a line saying how many dishes have no stock left. Put stock back and it goes on sale again by itself.

Yes. Type a number into the "alert below…" box on the dish row and press "Set alert". When the count drops past that number, a WhatsApp goes to your managers group saying which dish and how many are left. It is sent once, on the way past, not on every order after that.

Three usual reasons. The dish has no alert level set. Or your managers group has not been chosen in your WhatsApp settings, so there is nowhere to send it. Or the count had already dropped past the level earlier, and the warning is only sent on the way past, so it is not repeated.

Only when it is nearly gone. A small "Only 3 left" mark appears on the dish when the count is at or below your alert level, or at or below five if you have not set one. Above that, customers see nothing, because a full shelf is not urgent.

No. The quantity picker will not go past what is left, and the order is checked again against the live count at the moment it is placed. If the last one has gone in the meantime, the customer is told which dish and how many are left, and nothing is charged.

One of them gets it. The count is taken down inside the order itself, so the second order cannot take a unit that is no longer there. That customer is told the dish has just sold out and can change their basket. There is no way for both to succeed.

Yes. Cancelling an order on the orders board puts every counted dish and every counted size or flavour back, and a dish that had sold out at zero goes back on sale. Ingredients used by a recipe go back on the shelf too, once, however many times the order is touched afterwards.

Only if you tick it. It is a choice, because a refund for a burnt steak must not put the steak back on the shelf.

At the bottom of the Inventory page under "Stock movements": when, which dish, the change, the reason and any note, newest first, fifty to a page. For ingredients, the same thing is under "What moved" at the bottom of Ingredients and suppliers, showing the last forty changes.

Yes. Press "Stock sheet (CSV)" at the top of the Inventory page. The file has a column for the category, the dish, the price, whether it is counted, how many are left, the alert level, how many sold today, whether it is on sale, and one deliberately empty column called counted_by_hand for you to write in. A short summary sits at the end.

The Available and Sold out button is a switch you press yourself, and it stays where you put it. A count is a running number: orders take it down, it sells the dish out at zero on its own, and a cancellation puts units back. A dish with no count only has the switch.

Yes. A counted dish comes down as it sells at the point of sale exactly as it does on your ordering page, and it greys out on the selling screen the moment it runs out, so nobody sells what the kitchen has not got.

Yes, and it is not a manager's job on purpose. By the time somebody with a manager PIN has walked over, three more have been sold. On the kitchen screen press "Something has run out", pick the dish, and say how many can still be made.

It takes the dish off the dish list on that screen straight away, and orders already being cooked are not touched, so those plates still go out. The screen says the rest plainly: the other POS devices and your ordering page are not told, so tell the counter as well. Delivery apps you have connected are told.

Until the end of your restaurant's day. Nobody has to remember to put it back in the morning, because it comes back on its own. You can also put it back at any time from the kitchen screen by choosing "Plenty".

It sets that dish's count to six. That is the same count your ordering page uses, so six more can be sold and then it sells out by itself. This is the option to use when you know the number, because it reaches every screen instead of only the kitchen.

It puts the dish back on sale and stops counting it, so it goes back to being a dish with no limit. Use it when the delivery has arrived or the kitchen was wrong.

A dish is what a customer orders. An ingredient is what you buy, such as milk, chicken, oil or takeaway boxes. Dishes are counted in portions. Ingredients are counted in their own unit, have a cost, and belong to a supplier. A recipe is the link between the two.

Grams, kilograms, millilitres, litres or pieces. Pick the unit you would use when counting the shelf, and use the same one in your recipes. Milk in millilitres and chicken in kilograms is a normal mix.

The amount you always want on the shelf. Anything below it shows as low, and the page adds up a "Short" line at the top so you can see the whole list at a glance. Par is what makes reordering a decision you can make in ten seconds instead of a walk round the store cupboard.

How much to buy to get back to par, counting what is already on order. It is the par level, minus what is on hand, minus what is on a draft or sent purchase order. It never goes below zero, so an ingredient you have already ordered enough of stops asking for more.

You type the first one. After that it is the average of what you have actually paid, updated every time you receive a delivery. Buying dearer stock moves the average up in proportion to how much you bought, so your food cost follows the market without anybody retyping prices.

What one portion of a dish uses, in each ingredient's own unit. Two hundred millilitres of milk, twelve grams of tea, one piece of bread. It is the list that comes off the shelf with every sale and the list your food cost is added up from.

Enough to be worth keeping right. Put in the things that cost real money or really run out, and leave out the pinch of salt. A recipe with four honest lines is more useful than one with twenty lines nobody updates.

Each recipe line is how much the portion uses times that ingredient's cost per unit, and the dish's food cost is those lines added up. The margin is the menu price minus the food cost, shown in your currency and as a percentage. VAT sits inside the price the same way it sits inside the cost.

Because it is under fifty per cent. It is a nudge to look, not a rule: some dishes are meant to be cheap and bring people in. The heading of the page also shows your average margin across every dish that has a recipe.

Yes, for any dish that has a recipe, on every path a sale can arrive by: the counter, a table's round, your ordering page and delivery apps. A dish with no recipe moves nothing. Nothing has to be pressed and nothing can be forgotten.

The sale goes through and the ingredient goes negative. That is deliberate. The sale really happened, and refusing it would be the wrong answer at a counter with a customer standing at it. A negative number is a message that the shelf figure is wrong, and a stock-take is how you fix it.

Counting the shelf and telling the system the truth. Open Menu, then Ingredients and suppliers, and use the "Stock-take" panel: type what you counted beside each ingredient and press "Save the count". Weekly suits most small kitchens, and the day before your big delivery is the easiest habit to keep.

No. Blank boxes are left completely alone, so you can count the fridge on Monday and the dry store on Thursday. Only the ingredients you typed a number for are changed, and only where the number is different from what was on the shelf.

Use the "Wastage" panel on Ingredients and suppliers. Pick the ingredient, type how much, type why, such as spoiled or dropped, and press "Record". It comes off the shelf and is written down as waste, so your count stays right and your food cost stays honest.

On Ingredients and suppliers, in the "Suppliers" panel, fill "New supplier" with the name, add a phone and email if you have them, and press "Add supplier". Then set that supplier on each ingredient you buy from them, so a purchase order can be written in one click later.

A purchase order goes through three steps. It starts as a draft you can change freely. "Mark as sent to the supplier" is a note for your own diary that it has gone. When the delivery arrives you receive it, and that is the step that puts the goods on the shelf. Each order gets its own number, PO-1, PO-2 and so on.

A shortcut that writes the whole order for you. On the "New purchase order" panel, open the "Fill to par" line and every ingredient below par is listed with the quantity needed and its last known cost, ready to edit. It drafts up to twenty lines at once. Nothing is ordered until you press "Create the order".

Type what actually arrived and what each unit cost on the invoice, then press "Received — put it on the shelf". The quantities land on the shelf, each ingredient's average cost moves towards what you just paid, and the order closes with the real total. Type what came, not what you ordered: short deliveries are normal and the whole point is that the shelf tells the truth.

You can no longer edit its lines, because a sent order is a promise to somebody else. You can still cancel it, and you can still receive it. If the supplier substitutes something, receive the quantities that actually arrived and adjust the shelf afterwards.

No. Once an order is received or cancelled it is closed, and receiving it again is refused. That is what keeps a delivery from landing on the shelf twice because two people pressed the button.

Yes, and that is the point. Milk can sit in fifteen recipes at different quantities. Sell any of them and the right amount comes off the same shelf figure.

Yes. On the Inventory page each choice under a dish has its own "Track", "Set" and restock controls, so a large size can run out while the small one keeps selling. Choices are counted separately from the dish itself.

"Add to current menu" does not touch them, because a menu upload is not a stock take. "Replace menu" rebuilds every item from the file, and counts and alert levels do not survive that. The upload page counts what a replace will cost before you press it, and there is a "Repair menu links" screen afterwards for putting things back.

Pick whichever answers your question. Count dishes if you want them to sell out on their own. Use ingredients if you want to know what you own and what a dish costs you. Many restaurants start with three counted dishes and add ingredients months later.

It is included in every plan at no extra charge, from the smallest one upwards. Restaurant stock control here covers dish counts, ingredients, recipes, food cost, suppliers, purchase orders, stock-takes and waste. There is nothing to buy and nothing to switch on.

Not today. Dishes can be uploaded from a spreadsheet, but ingredients and recipes are typed in on their own pages. Most kitchens have between twenty and eighty ingredients that matter, which is an afternoon once.

Food cost lives on the Recipes and food cost page rather than in Reports. That page lists every dish with its price, its food cost, its margin and how many ingredients it uses, and its heading shows your average margin. Reports covers sales, shifts, hours and messages.

It drops out of the lists you pick from, so nobody can add it to a new recipe or a new order by accident. Nothing is deleted and its history stays. "Bring back" puts it in use again, and adding an ingredient with the same name again brings the old one back rather than making a second one.

Press "Something has run out" on the kitchen screen, pick the dish and choose "Plenty". It goes back on sale with no limit rather than sold out. If you simply have more of it, set the real number on the Inventory page instead: a dish keeps its count until you change it.

Ingredients do. A delivery-app order takes its recipes off the shelf like any other sale. Per-dish counts are taken down by your own ordering page and by the POS, so if you rely on a dish count, keep an eye on it during a busy delivery service.

No. Restaurant stock management is part of Get Menu and sits on the same screens as your menu, so a dish, its recipe, its cost and how many are left are one thing rather than four. You are not paying for restaurant inventory management software, food costing software and restaurant recipe management software separately, and there is no second system to keep in step.

Yes. The admin works in a phone browser, so ingredients, recipes, purchase orders and stock-takes can all be done standing in the store cupboard. There is nothing to install for that.

There is nothing extra to install. A POS device already greys out a dish that has run out on its selling screen, and a cook can mark one off from the kitchen screen. Everything else is in the admin, which works in a phone browser, so a phone is the only inventory app most restaurants need.

Yes. "Something has run out" on the kitchen screen lets a cook say None left, or say how many can still be made, without anybody leaving the pass. Everything else, such as recipes and purchase orders, is done in the admin.